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Estimated Times |
Preparation time: 20
Cooking time: 20
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Ingredients
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servings
1 | clove(s) | Garlic ~3 g |
2 | tbsp | Semi-skimmed milk ~30 g |
2 | tbsp | Parsley ~7.5 g |
1 | pcs. | Celeriac ~600 g |
2 | tsp | Sea salt ~11 g |
1 | pcs. | Egg(s) ~50 g |
1 | sachet | Green peas ~600 g |
4 | pinch | Black Pepper ~1.5 g |
2 | tbsp | Wheat flour ~18 g |
1 | tsp | Rape seed oil ~4.6 g |
500 | g | Minced pork 10% |
4 | pcs. | Wholegrain wheat roll ~200 g |
1 | tbsp | Dried thyme ~3.8 g |
1 | pcs. | Red onion(s) ~75 g |
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Directions
Chop the onion, garlic and parsley.
Mix together the meat, egg, milk, flour, chopped onion, garlic, parsley, salt and pepper.
Shape the mince mixture into rissoles and pan fry them or bake in the oven at 200°C for approx. 20 mins.
Peel and cut the celeriac into cubes or sticks. Toss in a pan with oil and pour over a splash of water and add a bunch of thyme.
Allow to simmer for a short while, so that it remains al dente.
Warm the bread (optional).
Add the peas to the celeriac and heat through well.
Arrange the rissoles with the celeriac, peas and a piece of bread.
Nutritional data
567 Kcal Per Serving F: 19 g, P: 43 g, C: 64 g, DF: 17 g 2,270 Kcal (108 Kcal/100 g)
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